Description
Gordon Ramsay Chicken Tikka Masala is a vibrant and flavorful dish that beautifully combines aromatic spices with tender marinated chicken in a rich, creamy sauce. This recipe captures the essence of traditional Indian cooking while being easy to prepare at home. Perfect for family dinners or gatherings, it pairs wonderfully with basmati rice or naan, making it a versatile meal option. The balance of spices allows you to adjust the heat level to suit your taste, making this dish suitable for everyone. Enjoy the satisfaction of creating a restaurant-quality meal right in your own kitchen!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 2 tablespoons butter or ghee
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1 teaspoon sugar (optional, balances acidity)
- Salt and pepper to taste
- 1/4 cup chopped cilantro (for garnish)
- 1 tablespoon lemon juice (for finishing)
Instructions
- In a large mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, garam masala, ground cumin, ground coriander, smoked paprika, chili powder, and salt. Mix well. Add the chicken pieces into the marinade. Ensure they are well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for best results.
- Heat one tablespoon of oil in a skillet over medium-high heat. Once hot, add the marinated chicken pieces in batches if necessary. Cook until browned on all sides but not fully cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add finely chopped onion and sauté until translucent. Add minced garlic and grated ginger; cook until fragrant. Stir in ground cumin, ground coriander, garam masala, turmeric, smoked paprika, and chili powder; cook for another minute.
- Add tomato paste and crushed tomatoes to the skillet; stir well. Bring mixture to a simmer before adding back the browned chicken pieces. Pour in heavy cream or coconut milk; mix thoroughly.
- Let everything simmer gently for about 15-20 minutes until the chicken is cooked through. Adjust seasoning with salt and pepper as needed. If desired, sprinkle sugar to balance acidity. Finish with fresh cilantro and a squeeze of lemon juice before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg